4 speedy salads recipe – simple but oh-so tasty
Bistro (right) Mix bitter or crunchy leaves with ready-cooked crispy bacon (from supermarkets), pieces of rinded goats' cheese, sliced cucumber and sourdough croutons, made by tossing chunks of sourdough in olive oil, seasoning and baking in a 200 C, 180 C fan, 400 F, gas 6 oven for 10 minutes until golden). Toss through the salad while warm; dress with red wine vinegar and olive oil.
Crab and potato Toss fresh crab through torn-up romaine lettuce with cucumber, sliced cherry tomatoes and dill sprigs. Bulk it out with steamed new potatoes, and dress with seasoned lemon juice and olive oil.
Turkey and orange Add orange segments to watercress, sliced spring onions and shredded cooked chicken or turkey. Make a dressing with orange juice and olive oil, and scatter over sea salt and fresh chopped chilli.
Nutty green bean Mix cooked, cooled green beans, toasted macadamias and rocket with whole basil, mint and coriander leaves. Dress with a balsamic glaze. This is great with roast pork belly or duck.
